Persian Chicken Soup With Chicken Dumplings

Ingredients

• and
• . Matzo cake flour is available at kosher markets. If you follow Sephardic tradition, you may garnish the soup with English peas.
• 1 1/2 pounds chicken back bones
• 1 tablespoon olive oil
• 1/2 large onion (halved lengthwise), ends removed and halved again lengthwise
• 1 rib of celery cut crosswise into 1-inch pieces
• 1 medium carrot cut crosswise into quarter-inch-thick slices
• 1 1/2 teaspoons turmeric, or to taste
• 2 dried Persian limes (lemon omani), crushed open (this can be done under a kitchen towel)
• 3/4 teaspoon dried mint
• 4 boneless chicken thighs with skins, ground (about 3/4 pound)
• 2 cloves garlic, minced
• 1/4 medium Spanish onion, minced
• 1/2 teaspoon ground cardamom, or to taste
• 1/4 cup matzo cake flour
• Kosher salt
• 1/2 cup fresh whole baby spinach leaves
• Sea salt to taste
• Juice from 1 fresh lime
• 1/2 cup English peas, blanched (optional)

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